Marble Butter Cake ******

Siah Chew ching

Ingredients

note: 250g salted butter, softened at room temperature - Use the best butter you can find for this!!

note: 150g sugar

note: 4 egg yolks

note: 1 teaspoon vanilla extract

note: 200g self raising flour, sifted

note: 60ml milk

note: 10g cocoa powder

note: 4 egg whites

note: 50g sugar

Domestic goddess adaptor fm Mrs. Sk Ng

Instructions

1. Cream the butter and sugar until the mixture turned light and fluffy.

2. Add the vanilla extract, and beat that into the batter.

3. Add the egg yolks, one at a time, and beat each one into the batter before adding the next.

4. Fold in half the flour. Then all the milk. And the rest of the flour. Mix just until all the flour has been incorporated into the batter.

5. Transfer ⅓ of the batter into a bowl, and add the cocoa powder. The remaining ⅔ of the batter can be set aside.

6. In a clean mixing bowl, whisk the egg whites until foamy.

7. Add the sugar gradually and whisk until stiff peaks form.

8. Add ⅓ of the egg white to the batter with the cocoa. Fold this in.

9. Add the remaining meringue to the batter without the cocoa powder. Fold this in.

10. Pour the batter without the cocoa in a lined and lightly greased 8″round pan. Place spoonfuls of cocoa batter around the the sides and middle of the cake.

11. Use a spatula to make circulate motions to create swirls.

12. Bake the cake at 170°C for 35 to 40 minutes, or until an inserted skewer emerges cleanly.

13. Once baked, cool the cake in the pan for about 20 minutes before transferring it onto a cooling rack to cool completely.

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